<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="448621" val="153742">白灼菜心</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">菜心</a></label></span><span class='right'></span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">生姜丝</label></span><span class='right'>少量</span>
					</td><td>						<span><label class="fcbm inblok">红椒丝</label></span><span class='right'>少量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">美极鲜</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">食盐</label></span><span class='right'>少量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">橄榄油</label></span><span class='right'>少量</span>
					</td><td>						<span><label class="fcbm inblok">蒜蓉</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">葱丝儿</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">高汤/清水</label></span><span class='right'>适量</span>
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					<h2>白灼菜心的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 水烧开，将菜心放入焯2－3分钟，水沸腾后，加入食盐和橄榄油（这盐和橄榄油的目的就是保持菜在待用期间不发黄或打蔫儿；盛出码放在盘，待用；</p>
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													<p class="p1"><span class="fwb">2.</span> 油锅内，放一点点油，烧7成热后，放入适量的美极鲜，随后放入姜丝，葱丝，蒜蓉，红椒丝稍稍爆香2分钟；</p>
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													<p class="p1"><span class="fwb">3.</span> 将葱丝儿等放在码好的菜心之上，浇入一小勺爆香的汤汁，最后可以再淋一些美极鲜，即可。</p>
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